Through annual inspections of Personal Service Settings (PSS), public health units in Ontario aim to ensure compliance of PSS operators with the recently enacted PSS Regulation (2018) and with the Guide to Infection Prevention and Control (IPAC) in PSS document (2019). Failure to comply with IPAC best practices during the provision of personal services such as tattooing, ear and body piercing, nail and hair services can potentially result in a risk of infectious disease transmission to PSS workers and clients. In this webinar, presenters from Public Health Ontario will present the results of their recent study which analyzed PSS inspection data for three Ontario public health units in 2018 to understand the prevalence of common PSS infractions by service type (i.e., body modification, aesthetics, hair & barbering). Observed trends will ideally inform the development of supplemental educational resources for PSS operators and potentially guide public health unit considerations…
Le CCNSE offre régulièrement des présentations dans le cadre d’activités liées au secteur de la santé environnementale tenues partout au Canada, et il organise des ateliers ainsi que des réunions sur divers sujets. Vous trouverez ici une liste de certaines présentations faites dans le cadre de conférences et de webinaires d’organismes externes, en plus de présentations tirées de notre Série de séminaires sur la santé environnementale.
Urban rats are an important issue globally. Despite ongoing efforts to manage rats, they continue to flourish in cities, indicating that municipalities have not been able to find or widely implement solutions that sustainably eliminate rats. There is no consensus why management efforts may have failed and there is limited research describing or comparing municipal rat management approaches.
This webinar will present a project designed to understand the state of municipal rat management with a view towards providing recommendations for cities seeking to develop or improve their own rat management strategies. To achieve this, our research team traveled to seven cities in the USA with municipal rat management programs, interviewed program stakeholders, attended site visits, gathered rat-related municipal regulations, and synthesized the municipal rat management literature. Overall, we found an entrenched “war-on-rats” paradigm driving municipal rat management and dictating…
Between June 20 and July 3, 2020 a COVID-19 outbreak associated with a personal service setting (PSS) was detected in the Kingston, Ontario and managed by the local public health unit (KFL&APH).
A mixed-methods analysis was conducted to review KFL&APH’s response to the outbreak. A social network analysis was conducted to determine the extent of the outbreak and route of acquisition of cases. Epidemic curves were created and analysed. Attack rates were calculated, and testing data and overall testing strategy were reviewed.
The outbreak consisted of 37 cases with 14 through direct PSS exposure. 23 cases were from subsequent generations, and a superspreading event led to 14 of those cases. The average age of cases was 38.6 years and 65% were female. One case required hospitalization. Over 10 000 tests were conducted using a multimodal approach, including fixed assessment centres, drive-through testing and targeted testing at outbreak sites. PCR lab results…
La série de séminaires sur la santé environnementale du BCCDC et du CCNSE propose des occasions d’apprendre et d’échanger des connaissances sur divers sujets touchant la santé environnementale. Ces séminaires sont offerts en personne et en ligne.
Titre no 1 : Incidence du pH et de la température sur la salubrité alimentaire du kombuchaConférencier : Ryan Hammel, étudiant au BCIT en santé environnementaleRésumé : Le kombucha est issu d’une fermentation à la température ambiante. Durant ce processus, des sous-produits acides sont créés et font baisser le pH global du thé. Même si le pH final est inférieur à 4,6, des problèmes potentiels de salubrité alimentaire ont été recensés. Afin de mieux évaluer la situation, on a étudié la relation entre le pH et le temps de fermentation à température ambiante et à température de réfrigération. Titre no 2 : Connaissances des ASE sur les caissons d’isolation sensorielleConférencier : Alyssa Zambon, étudiante au BCIT en santé…